To investigate the differences of volatile organic compounds (VOCs) in turnip freeze-dried slices with different varieties, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) were applied to analyze the VOCs of purple, yellow, and white turnip freeze-dried slices, and the differences of volatile components freeze-dried slices from different varieties were investigated using the chemometric methods, such as principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA).Results showed that a total of 96 VOCs, including aldehydes, alcohols, ketones, sulfur-containing compounds, esters, acids, and other compounds, were resolved by HS-SPME-GC-MS, in which sulfur-containing compounds and esters were the highest relative content of compounds in the freeze-dried slices of turnip, and a total of 94 VOCs, including aldehydes, esters, ketones and sulfur-containing compounds, and other substances, were resolved by HS-GC-IMS.HS-SPME-GC-MS and HS-GC-IMS detected different types and contents of volatiles, and 15 VOCs were detected in common, and the two results could be used in combination for a more comprehensive and systematic characterization of the volatile components of turnip freeze-dried slices.Combination of the two methods could comprehensively characterize the differences in volatile compositions of turnip freeze-dried slices with different varieties.The results of PCA and PLS-DA showed that both assays were able to effectively differentiate the three types of turnip freeze-dried slices.59 and 23 differential VOCs were screened by variable importance in projection, respectively, to provide a reference method for the differential analysis of VOCs in turnip freeze-dried slices.
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